White Bean & Pheasant Chili

• 2 Tablespoons butter or margarine
• 1 cup sliced green onions
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 3 1/2 cups cut-up cooked pheasant , or substitute (about 1 lb.)
• 1 can (15 oz.) Great Northern beans, rinsed and drained
• 1 can (11 oz.) corn with red and green peppers, drained
• 3/4 cup half-and-half
• 1 can (4 oz.) chopped green chilies, undrained
• 1 3/4 teaspoons ground cumin
• 2 tablespoons fresh lime juice

In a 3-quart saucepan, melt margarine over medium heat. Add onions. Cook 2 to 3 minutes, or until onions are tender-crisp, stirring frequently. Stir in flour, 1 tablespoon at a time, stirring well after each addition. Blend in broth, stirring constantly. Add remaining ingredients, except juice. Bring to a boil, stirring frequently. Reduce heat to low. Cover. Simmer for 10 to 15 minutes, or until chili is slightly thickened and flavors are blended, stirring occasionally. Stir in juice. Garnish each serving with grated lemon peel and serve with tortilla chips, if desired. 6 servings.

Per serving: Calories 314, protein 29 g, Carbohydrate 24 g, Fat 12 g , Cholesterol 97 mg, Sodium 835 mg.

Exchanges: 1 1/2 starch, 3 1/2 lean meat, 1/2 vegetable.

Source: America's Favorite Wild Game Recipes

Gayle's Barbecued Pheasant

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon garlic powder
• 2 dressed pheasants or substitute (1 1/2-2 1/4 lbs. each), cut up, skin on
• 3 tablespoons vegetable oil
• 2 tablespoons margarine or butter

Sauce:

• 1 3/4 cups catsup
• 1/2 cup salsa
• 1/2 cup finely chopped onion
• 1/3 cup packed brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons dark molasses
• 1/2 teaspoon dry mustard

Heat oven to 325 F. In shallow dish, combine flour, salt, pepper and garlic powder. Dredge pheasant pieces in flour mixture to coat. In 12-inch non-stick skillet, heat oil and margarine over medium-high heat. Add half of pheasant pieces. Cook for 1-012 minutes, or unitl meat is browned, turning occasionally. Transfer pheasant pieces to 13x9-inch baking dish. Repeat with remaining pheasant pieces.

In medium mixing bowl, combine sauce ingredients. Pour sauce over pheasant. Cover dish with foil. Bake for 1 to 1 1/2 hours, or until meat is tender and juices run clear. 6 to 8 servings.

Per serving: Calories 573, Protein 44 g, Carbohydrate 41 g, Fat 25 g.

Exchanges: 1 starch, 5 medium-fat meat, 2 3/4 vegetable, 3/4 fruit, 1/4 fat.

Source: America's Favorite Wild Game Recipes

Pineapple Barbecued Pheasant

• 1 dressed pheasant or substitute (1 1/2-2 1/4 lbs.), cut up, skin removed
• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 cup barbecue sauce
• 1 tablespoon cornstarch

Arrange pheasant pieces in a 13x9-inch baking dish. In small mixing bowl, combine remaining ingredients. Pour over pheasant. Cover with plastic wrap. Chill 4 to 6 hours, turning over once or twice.

Heat oven to 300 F. Remove and discard plastic wrap. Cover dish with foil. Bake for 1 to 1 1/2 hours or until meat is tender and juices run clear. Makes 3 to 4 servings.

Per Serving: Calories 421, Protein 43 g, Carb. 19 g, Fat 18 g, Chol. N/A, Sodium 584 mg.

Exchanges: 5 1/2 lean meat, 1 1/4 veg. 3/4 fruit, 1/2 fat.

Source: America's Favorite Game Recipes

Baked Pheasant in Brown-in-Bag

• 1 pheasant
• melted butter or margarine
• 1 tablespoon flour
• salt
• Spice Pariseinne (optional) use sparingly
• 1/2 orange
• 1/2 cup dry white wine

Preheat oven to 350 degrees F. Shake 1 tablespoon flour in small size (10x16") Brown-in-Bag and place in 2" deep roasting pan. Pour wine into bag and stir until flour is well-mixed. Brush pheasant with melted butter and sprinkle wtih seasonings. Stuff 1/2 orange into cavity. Place pheasant in bag. Close bag wtih twist tie and make six half-inch slits in top. Cook 1 1/2 hours. Cut pheasant in quarters and use juices in bag as gravy.

OR:

If you don't have a bag, but have some heavy duty foil:

Brush entire surface of bird with melted butter. Sprinkle cavity and surface with salt. Sprinkle very small amount of Parsienne on surface of pheasant. Stuff 1/2 orange into cavity. Place bird on heavy duty aluminum foil. Bring edges together and seal tightly. Place in shallow roasting pan and bake at 425 degrees F. for 1 1/4 hours. Open foil and allow pheasant to brown another 1/4 hour. Remove pheasant and foil from pan and add 1/2 cup dry white wine to drippings and heat to boiling. Cut pheasant into quarters and serve with the clear wine gravy.

Source: Wildlife Chef (MUCC)